Soaking chicken in a seasoned saltwater brine ensures the bird will emerge flavorful and, most importantly, moist. Consequently, the timing is a little less fussy when you’re cooking: it’s no big deal if you leave the chicken on the grill or in the oven a few minutes too long. After placing the poultry in the brine, refrigerate until ready to cook.
source
Williams Sonoma
categories
marinade
yield
8 cups, enough for 1 chic
prep time
total time
INGREDIENTS
8 cup water
5 Tbs. kosher salt
2 Tbs. dried basil
2 Tbs. coriander seeds
1 Tbs. peppercorns
1 Tbs. yellow mustard seeds
1 tsp. granulated garlic
2 bay leaves
INSTRUCTIONS
1. In a large bowl, combine the water, salt, basil, coriander, peppercorns, mustard seeds, granulated garlic and bay leaves and stir until the salt dissolves. Use immediately.
